175g low-fat live yogurt
2tbsp chopped chives
1tbsp chopped fresh dill
2tbsp lemon juice
4 x 125g skinless salmon fillets
2tsp olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
2 large carrots, grated
2 medium courgettes, grated
400g can no added salt lentils, rinsed and drained
120g baby spinach
- Combine the yogurt, chives, dill and 1½tbsp of the lemon juice in a small bowl to make a marinade. Spoon half the mixture into a shallow glass or ceramic dish, reserving the remaining marinade, then add the salmon and turn to coat. Cover and set aside in the fridge for 20 min.
- Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with non-stick baking paper, put the salmon on it and bake for 12–15 min.
- Meanwhile, heat the olive oil in a large non-stick frying pan over a medium heat, add the onion and cook for 5 min or until golden. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the carrot and courgettes and cook, stirring often, for 2–3 min until just tender. Add the lentils and spinach and cook, stirring, for 1–2 min until the spinach is wilted. Stir through the remaining lemon juice and season with black pepper.
- Serve the salmon on the warm lentil salad with a dollop of the reserved yogurt marinade.